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BlackBerry Muffins with Streusel Topping and Vanilla Glaze

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 17 to 22 minutes
  • Total Time: -29615810.783333 minute
  • Yield: 12 Muffins

Description

Soft, moist bakery-style muffins bursting with fresh blackberries and topped with a golden streusel and a sweet vanilla glaze. Perfect for company, breakfast, brunch, summer snacking or to give as a gift.

Ingredients

For the Muffins:

  • 2 cups all-purpose flour, sifted then measured (I prefer White Lily)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¾ cup granulated sugar
  • 2 large eggs
  • ⅓ cup vegetable oil (or canola oil)
  • ¼ cup melted butter
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 2 cups blackberries (fresh or thawed from frozen) NOTE: If the blackberries are large or jumbo size, cut in half or into  two/thirds.
  • 1 teaspoon flour (for tossing berries)

For the Streusel Topping (Optional):

  • ⅔ cups all-purpose flour
  • ⅓ cup white granulated sugar
  • ⅓ cup light brown sugar
  • 2 teaspoons ground cinnamon
  • 6 tablespoons cold butter, cubed

For the Vanilla Glaze (Optional):

  • 1 cup powdered sugar
  • 2 to 3 teaspoons milk or cream
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F. Line a 12-cup muffin tin with white paper liners or lightly grease each cup.
  2. Prepare the Streusel (if using): In a small bowl, mix ⅓ cup flour, ⅓ cup brown sugar, and 1 teaspoon cinnamon.
    • Cut in 3 tablespoons cold butter using a fork or your fingers until crumbly.
    • Place the bowl in the fridge until ready to use.
  3. Mix the Dry Ingredients: In a large bowl, whisk together 2 cups flour, baking powder, baking soda, salt, and cinnamon.
  4. Mix the Wet Ingredients: In another bowl, whisk together the sugar, eggs, oil, melted butter, sour cream, and vanilla until smooth and creamy.
  5. Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently until just combined. Don’t overmix.
  6. Add the Blackberries: Toss blackberries with 1 teaspoon flour (to keep them from sinking), then gently fold them into the batter.
  7. Fill the Muffin Cups: Divide batter evenly into 12 muffin cups, filling each about ¾ full.
    • Sprinkle streusel topping over each muffin, if using.
  8. Bake: Bake at 425°F for 5 minutes, then reduce oven temp to 350°F and continue baking for 15–18 more minutes, or until a toothpick comes out clean.
  9. Cool and Glaze: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.

If glazing: Whisk together powdered sugar, vanilla, and milk. Drizzle lightly over cooled muffins.

Notes

Storage & Freezing

  • Store in an airtight container at room temperature for up to 2 days.
  • Refrigerate for up to 5 days—just warm gently before serving.
  • Freeze baked muffins in a zip-top bag for up to 2 months. Thaw at room temp or microwave for 15–20 seconds.

Nutrition

  • Serving Size: 1 Muffin
  • Calories: 411.9
  • Sugar: 35 g
  • Fat: 17.6 g
  • Carbohydrates: 60 g
  • Protein: 1.8 g